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Goddard Catering Group Events’ Company Values
BusinessFocus Sep/Oct | 23
Goddard Catering Group Events’ Company Values
OUR VISIONOur vision is to become the premier catering company in the region by providing culinary experiences that consistently meet and exceed customers’ expectations. To achieve this, GCG Events will invest in state-of-the-art equipment and an internationally-trained team of event and culinary experts, and ingredients that meet our exacting standards.
OVERVIEW After successfully operating as the Official Caterer for Cricket World Cup 2007, Goddard Catering Group saw the need to raise the bar on catering services throughout the region. This led to the birth of GCG Events in 2008.
GCG Events is an affiliated company of Goddard Group of Companies and currently operates in Antigua, Barbados, Grenada, Guatemala, Jamaica, St. Lucia and Trinidad.
In keeping with the strategic plan of Goddard Catering Group, a GCG Events Unit is to be launched.
OUR MISSIONOur mission is to build a company whose name is synonymous with excellence and innovation in food taste, presentation and service. We will offer inspired and exciting menus with a variety of delectable, high quality food selections for meetings, events and social gatherings.
In carrying out our day-to-day business operations, we strive to:
• Treat our employees with fairness and respect and create an enjoyable working atmosphere that inspires loyalty and dedication
• Follow the philosophy that our customers are our first priority and ensure that all our personnel are well-trained in providing reliable, timely and efficient customer service
• Be considered as a responsible business leader in the community
BusinessFocus Sep/Oct | 24
The Goddard Catering Group Story - Interview with General Manager, Anthony Samuel
Goddard Catering Group
BusinessFocus Sep/Oct | 25
Goddard Catering Group (St. Lucia) Ltd. has for three decades been a caterer for major international airlines. Based in Vieux Fort, the company prides itself on delivering a high-quality service through its trained and dedicated staff.
BF recently sat down with General Manager, Anthony Samuel, who shared an overview of the catering company, as well as its vision and mission, and why Goddard Catering Group manages to remain a leader in its field.
Interview With General Manager, Anthony Samuel
The Goddard Catering Group StoryBy Stan Bishop
BF: When was Goddard Catering Group (St. Lucia) Ltd established and how long have you been with the company?Samuel: Goddard Catering Group (St. Lucia) Ltd a subsidiary of Goddard Enterprises Limited, was opened on December 16th 1987. I’ve been employed with the company from November 18th 1994.
BF: What position did you hold when you joined the company?Samuel: I started as a janitor and later became a sales rep for Paradise Water, cabin service operator, stores clerk, store keeper, purchasing officer, purchasing manager, operations manager and now general manager.
BF: What services does Goddard Catering Group (St. Lucia) Ltd specialize in? Samuel: Goddard Enterprises Limited (GEL) is a conglomerate consisting of over 70 different corporations, however, the GCG brand focuses mainly on Airline and In-flight catering. After the ICC Cricket World Cup in 2007, the group thought it made sense to take advantage of the experience we gained and also make use of all the equipment we had on hand at the end of the World Cup. Hence, we diversified into events catering.
BF: What airlines do you cater to?Samuel: Our main customers include Virgin Atlantic, British Airways, Delta Airlines, TUI and JetBlue. We also cater for private flights, especially during the high season.
BF: What kinds of meals does Goddard Catering Group (St. Lucia) Ltd provide to these flights?Samuel: Menus and requests would vary depending on the sector and the customer/flights. For long-haul flights like British Airways and Virgin Atlantic, we provide dinner and breakfast service, while for Delta Airlines, we provide just one service (dinner).
Hewanorra Int’l Airport | P.O. Box 363Vieux Fort, St. Lucia, W.I.
+1.758.459.6400 Ext: 6429 | +1.758.728.9400
• WEDDINGS• CONFERENCES• BANQUETS• OFFICE PARTIES• SOCIAL GATHERINGS• COCKTAIL PARTIES• OTHER EVENTS
After successfully operating as the official Caterer for Cricket World Cup 2007, Goddard Catering Group saw the need to raise the bar on catering services throughout the region. This led to the birth of GCG Events in October of 2008. GCG Events is an affiliated company of Goddard Catering Group and a member of the Goddard Enterprises Group of Companies.
Our vision is to become the premier catering company in the region by providing culinary experiences that consistently meet and exceed customer expectations. To achieve this GCG Events has invested in a state of the art facility, an internationally trained team of event experts, and ingredients that meet our exacting standards. From conception to completion, our experienced team will help you turn your dream event into a reality.
GCG Events is committed to making each and every event, “Simply Outstanding” At GCG Events we are dedicated to making you the perfect host. We strive to make every catered event distinguished, blissful and stress-free. Our high standards, supreme service and exceptional quality will make your event a flawless, unforgettable experience.
GCG Events is delighted to assist brides, grooms and their families with the menu planning for that significant day of their dreams. From grand and lavish to intimate and informal, we can make your special day something you and your guests will always remember.
Your employees and guests will surely appreciate your catering choice whilst consuming each delightful bite of their lunch, canapé or breakfast. Choose one of our menus or allow our chef to create a personalized menu for you that matches your vision and theme. Our team will make sure everything runs smoothly to ensure you and your guests have an unforgettable time.
FOR ALLYOUR
CATERINGNEEDS!
BF: Who determines what meals are prepared?Samuel: Prior to menu and cycle changes, a presentation is held. Our chefs are involved in the actual preparation and presentation of various types of dishes. That would include breakfast, lunch, dinner, desserts, salad, fruit and special meals. After the testing, tasting and weight checks are complete, the final approval will be done by a representative of the airline.
BF: High quality standards are obviously a priority for the company, right?Samuel: That’s right. Food safety is top priority for us. We are a HAACP-compliant facility, so food safety is key. We are audited every year by third party auditors (NSF and Medina). --We have security audits, hygiene audits – we are also audited by the local authorities (Ministry of Health).
BF: Does Goddard Catering Group (St. Lucia) Ltd have a presence elsewhere?Samuel: We have 24 kitchens in 23 territories. Spanning throughout the Caribbean, North America and Latin America. So, it’s a very huge organization.
BF: What is your staff base like, both in Saint Lucia as well as regionally?Samuel: Goddard Enterprises Ltd (GEL) has a combined staff compliment of 6,500 employees across all of the companies. In Saint Lucia, however, we have a complement of 76 employees.
BF: What about training for your staff?Samuel: Training is done both internally and externally. Depending on the needs of the employee or the department we would target the type of training. Our hygiene coordinator conducts most of our in-house hygiene refresher training requirements. We also have training done overseas or through the Saint Lucia Bureau of Standards, UWI, Celestial SDC and other institutions.
BF: The company is located next to the international airport in Vieux Fort. Was this a strategic move?Samuel: That was very strategic. For most of the kitchens, we try as much as possible to be located near the airport. In Grenada’s case, for instance, the facility is actually part of the terminal building.
BF: Aside from the airlines sector, do you cater to other customers?Samuel: We operate several different business units. We have two Delis at the airport in Saint Lucia -- one at land side (caters to the general public) and one in the departure lounge. Both of these Delis operate under the Island Deli brand. There’s also GCG Events brand, which we are in the process of growing. This brand deals with any other catering, such as birthdays, corporate events, weddings, funerals etc.
GCG Events is capable of providing a complete customer experience. The level of service is really dependent on the customer’s needs. We can provide food, drinks, bar service and staff, servers, decor service and source venues. It all depends on the client’s needs and budget. No event is too small or too big.
BF: Where do you source raw materials used in preparing your meals?Samuel: As much as possible, we support local products, especially the small farmers, however, supply is not always consistent. We purchase from Peter & Co Distribution, Trans Caribbean, CPJ, Lazy Lagoon, Admac Ltd, Hyline Poultry Farms, Southern Sales, Bonne Baguette Bakery Ltd, Ecolab, RJB Hotel Supplies, Grew 1989 Ltd and other local suppliers. All suppliers are audited by our company annually in order to remain on our approved suppliers list. The companies we use outside of Saint Lucia are audited by our regional office based in Miami.
BF: How important is catering in the events business?Samuel: For me catering should be the number one when hosting an event. In the catering business during the planning process we often experience when persons are getting married, that the bulk of the budget is spent on the rings, dresses and decor. Whatever money is left is spent on food. You find yourself constantly negotiating with clients as it relates to food.
You do find some clients who go above and beyond to ensure that the catering is top-notch. This is where GCG Events comes in. I believe food should be paramount at any event. People may forget what dress you were wearing. But if the guest has a bad experience with the food, they will never forget.
BusinessFocus Sep/Oct | 26
BF: What are some hallmarks of the Goddard Catering Group (St. Lucia) Ltd that you think sets the company apart?Samuel: The customer is the most important person to our business. We are governed by international quality and hygiene standards which we use throughout the business. Our hygiene coordinator accompanies any catering event. We adhere to the same procedures used at the plant in terms of temperature monitoring and control to ensure that everything is up to standard. Our cold and hot foods remain at their required temperature.
What sets us apart from everybody else is that we make food safety our number one priority. We do not compromise quality for speed or price. We ensure that whatever products are delivered to the client are of the highest standard, safe and of the highest quality.
BF: In recent years, culinary arts has taken centre-stage in a big way. Many young chefs have been inspired by Nina Compton and others who have demonstrated that Saint Lucia can produce top chefs. How viable is the culinary arts sector to the local economy?Samuel: I think it is extremely important. Many students attending school now focus more towards business and office administration. Not enough students are encouraged to venture into technical fields such as culinary arts. I think Nina Compton is a very positive role model for our youth.Every year, we have at least 20 interns from the National Skills Development Centre and Sir Arthur Lewis Community College. Depending on their drive and performance we may offer them the opportunity for employment.
BF: How would you characterize your growth -- as well as the company’s -- over the years?Samuel: I think my growth over the years with GCG has been phenomenal. One of the goals I had when I started working with this company, was to manage, not necessarily Goddard Catering Group (St. Lucia) Ltd, but any of the companies within the group. Luckily, it happened right here in St. Lucia.
Through hard work, dedication and continuous improvement I have been able to achieve my goals. Now that I am where I always wanted to be I am still willing to learn. I am also the general manager of Goddard Catering Group (Grenada) Ltd. I am awaiting my next opportunity maybe someday to become the regional manager.
From where we were before catering to just one flight per week, compared to where we are now catering to 18 flights per week, I would say we have grown exceptionally over the years. We have two Delis and Event company and catering to 98% of the private aircrafts that come to St. Lucia. We are constantly in search of new avenues to explore as a Group. This is something that happens on a daily basis.
BF: Any final comments?Samuel: Goddard Catering Group (St. Lucia) Ltd is a very good company to work with. We strive for excellence always-- whether in providing food or any other service. Like our slogan says, we are “Simply Outstanding”.
BusinessFocus Sep/Oct | 27
BUSINESS FOCUS
BusinessFocus Sep/Oct | 28
Feeding Off High Standards
BusinessFocus Sep/Oct | 31BusinessFocus Sep/Oct | 30
Food preparation is serious business and food safety and other best practices must be instituted and followed to prevent unsavoury experiences. With hundreds of people to cater for each day, many of whom have specific dietary needs, Goddard Catering Group ensures that its staff follow the requisite guidelines. The margin for error is nil in an industry where only the highest standards are expected.
Since starting off modestly with just a handful of airlines to cater to thirty-one years ago, Goddard Catering Group’s portfolio has since grown to include some of the world’s most renowned carriers. So much has the company’s business increased in demand and size that there are plans to extend the facility to better accommodate the airlines as well as events for which it caters.
GCG’s Executive Chef ExplainsThe Methods Behind The Meals
Feeding OffHigh Standards
By Stan Bishop
station before entering the kitchen. Even jewelry must be removed before entering the kitchen. But the strict protocols don’t end there.
“For every meal assembled, the kitchen staff must use a weighing scale. We have a 10% tolerance above or below the required weight of that meal. When assembling the meals, the cooks must also do so over ice because they must maintain a certain temperature,” Chef Lurice explains.
As soon as the food is cooked, it is brought into a blast chiller immediately so as to decrease its temperature. This is to prevent ‘carry-over cooking’ from taking place. (‘Carry-over cooking’ is the phenomenon whereby food retains heat and continues to cook even after being removed from the source of heat.)
When receiving fresh produce, also employees also need to note the temperature of each item immediately and also indicate its allergen level. This information is crucial to the cooks who must cater to people who have specific dietary requirements. If this all sounds too much, consider the fact that one unfortunate incident can result in not only embarrassing complaints but also a loss of business.
“The people from the airlines can show up at the facility unannounced to ascertain that everything is done the right way,” says the Executive Chef, who sometimes travel to other destinations to share his knowledge. “That’s why everything has to be spot-on at all times.”
Chef Lurice’s expertise is also an important factor in GCG Events, another component of the Group that caters for special events. They offer a total package -- from venue to food and waiting staff -- and help you plan the event, too.
Clearly, Chef Lurice’s intimate knowledge and vast experience in the culinary arts qualify as an authority on the subject. Expect him to exceed all your expectations when he caters to your next event. Here’s hoping, of course, that you choose GCG Events.
Executive Chef, Thomas Lurice, has been employed with Goddard Catering Services since 1994. He has intimate knowledge of the high standards the airlines demand and has been instrumental in implementing these standards in the company’s kitchens. The airlines, he says, stress heavily on protocols being followed at all times.
“The airlines are very specific,” he says. “They want their equipment to be within certain designated areas. In fact, if we have an audit and the equipment for the various airlines are found mixed together, we can be penalized for that. So all the kitchen bins and other utensils for the various airlines are colour-coded to distinguish them from each other.”
Chef Lurice says each employee has a different assignment daily since they have to be multi-talented. They undergo regular cross-training throughout the year so that everyone gets an idea of every function in the kitchen. This allows every team member to be cognizant of and appreciate every function in the kitchen.
The menus for the airlines change frequently and the Goddard Catering Group staff have to adjust to these changes. For each class of passenger, the meals are prepared as per the recipes and other specifications provided by the airlines which the chefs must adapt to seamlessly. The company also provides the plane crews with chef charts which explain what goes with what.
In the kitchen, sanitation is key: staff must wear disposable protective clothing and hair nets to prevent food contamination. They must also wash their hands regularly and stand in a sterilizing
Goddard Catering Group’s Long-Serving Employee Testimonials
Goddard Catering Group has provided job stability for many employees who have stayed with the company for many years. Below are six of them who have been with the company for at least 15 years.
Goddard Catering Group’s Long-Serving Employee Testimonials
Cynthia Gajadhar• Started working with the company as a Cook in December 1993. She is now a Sous
Chef and her responsibilities include ensuring that everything runs smoothly in the kitchen.
• “I have to make sure that staff are well-trained, well-supervised and follow procedures,” she says. “The meals that we prepare have to be up to standard and according to specifications from our customers.”
• Gajadhar describes her tenure at Goddard Catering Group as “a very good experience, just challenging sometimes”. She believes that as long as people are strong and know what they’re about, and put the knowledge they have into practice, the outcome will be good.
• Advice: “It’s a great place to work because it’s a very educational experience. You learn many new things every day.”
Troney Glace• Started working with the company as a Janitor in 1993 before moving to Paradise
Water (the company’s now-defunct bottled water company). After returning to Goddard Catering Group, he was promoted to Food Handler.
• “My experience at GCG has been good. I try to learn new stuff every day and build my confidence,” he says.
• Advice: “Be a multi-tasker and build up your knowledge. Don’t stay in one position, but try to get involved in various things.”
Thomas Lurice• Started working with the company as an Executive Chef in 1996, a position he still
holds.
• His role is to ensure that everything runs smoothly. He also spends a lot of time creating new recipes because he does not believe in giving the customer the same thing all the time. As such, he is forced to be creative and come up with new things.
• “The experience has been superb. In fact, I always tell my colleagues that if I’m no longer working at Goddard Catering Group, it would be because they fired me. I would not leave this job – not at all.”
• Advice: “It’s hard work and you must be dedicated. However, I would encourage youngsters to take up this job.”
BusinessFocus Sep/Oct | 33BusinessFocus Sep/Oct | 32
Rafati Eugene• Started working with Goddard Catering Group in 1998 and was attached to
Paradise Water. He was later transferred to the Stores Department and Purchasing Department. He has also been a supervisor in the Sanitation Department and did a stint in the Maintenance Department. He now works in the Quality Assurance Department.
• “Basically, I run the food safety management system of the company. It’s a very important function because food safety is paramount to the operation and we cannot afford to compromise on that.”
• What about the company stands out most: “The standards here are what stand out most for me and the fact that the company makes it a priority to put out a top quality product.”
Lisa Auguste• Started working with Goddard Catering Group in 1995 as a Trainee and was kept on
in the Accounts Department.
• In 2008, she joined the Human Resource Department as a Payroll and HR Assistant and, after the HR Manager left, she took up the role of overseeing the HR Department.
• Her best experience working with the company: “The opportunity to work in different areas.”
• Advice: “Just give it your best. The sky is the limit. It’s up to you as to where you want to go.”
Eyan Celise• He started working with the company15 years ago as a Bottle Operator at Paradise
Water before moving into Sales and Quality Control for that division. He was later made Quality Assurance Assistant for both divisions (Paradise Water and Goddard Catering Group).
• After Paradise Water closed, he was later appointed Events Assistant, becoming Events Coordinator a year ago.
• “My job entails creating the menu, sending the actual prices to the clients, doing site visits, and marketing. Basically, satisfying the client on a whole. I learned mostly everything on the job. For instance, when I became Quality Assurance Assistant, I couldn’t even use a computer. So, to make myself marketable, I went back to school to learn the skills I needed for the position.”
• The best part of the job "For me, it would be satisfying our customers and making my boss happy.”
